Cock-N-Bull Stew - cooking recipe

Ingredients

1/4 c. steak sauce
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1 lb. lean stewing beef, cut into 1 1/2-inch cubes (I use round steak)
4 medium potatoes, peeled and cubed
2 to 3 lb. boneless chicken breast, cubed
2 medium carrots, pared and thinly sliced
1 medium onion, chopped
1 (16 oz.) can stewed tomatoes
1/2 c. hot water

Preparation

Just layer ingredients as listed.
Place in a 3 1/2-quart crock-pot (low 7 to 10 hours or high 4 hours).
Stir well before serving.
If you like a thick gravy, make a smooth paste with 1/4 cup flour and juices from stew.
Stir into crock-pot and cook 15 minutes longer.
Serve with warm Italian or French bread.